The BEST Spicy Chili EVERRR!
This is my hubby's recipe. He add chickpeas for extra protein and the hidden (not so) secret ingredient makes it unique and so delicious that you can't stop eating it. Looking at the list of ingredients, can you guess what it is?? Sooo ridiculous good♡ ♡this makes a very large pot of chili. Store in freezer up to 3 months.
The BEST Spicy Chili EVERRR!
This is my hubby's recipe. He add chickpeas for extra protein and the hidden (not so) secret ingredient makes it unique and so delicious that you can't stop eating it. Looking at the list of ingredients, can you guess what it is?? Sooo ridiculous good♡ ♡this makes a very large pot of chili. Store in freezer up to 3 months.
Open in Cookpad AppSteps
- 1
In a large pot, brown the ground beef and breaking it apart as you brown. Once the beef is 3/4 the way cook, add your onions and garlic and cook further 5 min.
- 2
Add all of your seasonings and stir to combine, then stir in your diced tomatoes and cook for another 5 min or so.
- 3
Add your cans of beans and bring to bubble, then reduce to low and let cook together for 1.5 hours
- 4
Add the diced peppers after chili has been sitting for 1.5 hours and stir. Let sit for another 35-40 min until the peppers are tender.
- 5
Note: the longer the chili cooks/sits the more delicious it becomes. Serve in a bread bowl, sprinkle top with cheese. If you think you may have added a few too many spices, add dollop of sour cream to your bowl to cool things down. In this pic I had some diced butternut squash I had to use, so I added to a separate batch of the chili and it was soo good! The cinnamon with the butternut squash was just perfect.
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